My contemplating place...when I have a lot to think about but no paper in hand...when I envy people who have a little time to write yet they publish many written thought.
My hiding place and excuses...
After all...it's about food and it came from my humble small kitchen in a corner of cold place.

Tuesday, January 5, 2010

We spent the New Year's eve at home, a simple dinner with family and some sips of ice wine was simply nice. I did not get a chance to take pictures of the foods nor the moment that nite. When Pepy posted her drool-worthy miso soup for the masbar event, I just realized I must have been missing this monthly event. But then she and Rurie told me that Jan 5 will be the last day to post. So I managed to cook something and take pictures of it. Beef galantine is one of my favorite dishes. I made it just today and served it as our after New Year's dish. Happy New Year every one!

Side dish:- 3 carrot, cut into sticks and steam it for 8minutes- 150gr harricot beans, discard the hard part and steam it for 8minutes

Crush shallot and garlic until smooth. In a mixing bowl, mix well all the above ingredients except boiled egg and corn flour. Mix it for sometime, until it is well mixed. Then add corn flour and mix it again. Place 1cm layer of this meat mix on aluminum foil and put the boiled egg in the middle (one for each). Wrap it as cylinder. Place all the cylinders inside a steamer and steam it for 45minutes. Cool it off and then fry it with enough oil under medium heat.

In a wok, saute the onion and ginger for 3minutes. Add tomato and continue to cook and stir. Add some water, app. 300ml. Add cut carrot and cook for 5minutes. Add tomato paste and adjust the taste with salt, sugar and pepper. Add green peas and lower the heat. Add the corn flour solution (which was mixed with some water beforehand) while stirring it until the sauce thicken.

To serve, cut the meat cylinder and place it on a plate. Arrange the side dish on the same plate as well and then pour the sauce on top.